Fresh Mango Cucumber Ceviche That's Deliciously Simple
A refreshing and vibrant dish that perfectly marries the sweetness of ripe mangoes with the crispness of cucumbers, ideal for warm weather gatherings.
Servings: 4 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Knife
- Cutting Board
Ingredients
Fruits
- 2 pieces Ripe Mangoes Peeled and diced into small cubes.
Vegetables
- 2 medium Cucumbers Peeled, seeded, and diced.
- 0.25 medium Red Onion Finely chopped.
- 1 small Jalapeño Seeded and minced.
- 1 handful Fresh Cilantro Finely chopped.
- 2 tablespoons Fresh Lime Juice Juice of 2 limes.
- 1 pinch Salt To taste.
- 1 dash Black Pepper Freshly ground.
Instructions
- Begin by preparing your ingredients. Peel the mangoes and dice them into small cubes.
- Peel the cucumbers, slice them in half lengthwise, remove the seeds, and dice the flesh.
- Finely chop the red onion. Soak in cold water for 10 minutes if the flavor is too strong.
- Slice the jalapeño in half, remove seeds, and finely mince.
- In a large mixing bowl, combine the diced mango, cucumber, red onion, and jalapeño. Mix gently.
- Add the chopped cilantro and lime juice. Season with salt and black pepper, adjusting to taste.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with additional cilantro or lime wedges.
Notes
For variations, consider adding diced avocado, bell peppers, or different herbs like mint or basil.